I have to give my hubby Aaron credit for finding this recipe. He and I have made it 4 or 5 times in the last few months, and we do not usually repeat a recipe that often. It’s loaded with flavor, veggies and is meat-free. It can be eaten warm, room temp or cold (I prefer it cold-room temp). The combination of sweet from the raisins, spice from the curry and salty feta is perfect!

Curried Couscous with Broccoli and Feta

1 cup uncooked couscous

1 medium head of broccoli, cut into bite sized pieces

1 small red onion, diced

1 cup shredded carrot

1/4 cup raisins

1/3 cup roasted cashews

1 tablespoon white wine vinegar

1 tablespoons olive oil

1-2 tablespoons curry powder (I usually use 2)

1-2 teaspoon fresh ginger, grated

salt and pepper, to taste

1 (15-ounce) can chickpeas, drained and rinsed

3/4 cup feta cheese, freshly crumbled

Directions:

Cook couscous according to the directions on the package. While the couscous is cooking steam the broccoli until it reaches your desired tenderness (about 5-8 minutes).

In a large bowl combine the remaining ingredients (except for the feta). Add the couscous and broccoli when they are done cooking.